It’s really a miraculous food, and I’m not just saying it because I was raised on it. I describe this thick dip as a: versatile, satisfying, protein-rich, good-fat-providing, illness-fighting, calcium-giving, fiber-boosting, cholesterol-lowering, antioxidant-rich, perfect-appetizer-making, kid-friendly food. Not only adults love this dip for enriching their crackers or veggies, but kids adore the fun of dipping into it with carrots, celery sticks, crackers, pretzels, broccoli, cauliflower, whole wheat pita triangles etc. I often have hummus form the basis of a small meal or snack. If you’re looking for one of the best protein sources ever, I recommend eating this daily. The raw garlic and lemon are great also for keeping colds away. It’s vegan (of course), gluten and soy-free, and a lot of fun. You can put your own spin on it, adding things like roasted red peppers, finely chopped veggies, hot peppers, olives, various spices, the sky’s the limit. You can buy it in the store, but then you most likely will find preservatives (and it won’t taste as good). Store hummus in the fridge for about a week in a sealed container.
Everyone loves my mom’s hummus-with-a-bite (which she pronounces in a very Israeli way “ch-oomoos” with a back-of-the-throat ch). Here’s how to whip it up quickly.
Hummus With A Bite
1 can chickpeas/garbanzos, rinsed
1/4 cup tahini (includes oil that may have separated)
3 tablespoons lemon juice
2 small cloves garlic
1 tablespoon extra virgin olive oil
1/2 teaspoon sea salt
Process all ingredients in a blender or food processor until smooth. Serve with extra virgin olive oil, finely chopped parsley and paprika on top if desired.